Smoked Salmon, Sugar Snap Peas & Pasta


  • Salt and pepper
  • ½ cup, packed fresh parsley leaves, minced
  • ½ pound smoked salmon cut into thin julienne
  • ½ cup of a mustard vinaigrette
  • 1 green onion, cut on bias, in quill like shapes
  • 8 ounces fusilli (corkscrew pasta)
  • 3 cups sugar snap peas, ends snapped off

1. Bring a large pot of salted water to a boil. While this is coming to a boil prepare the remaining ingredients. When the water comes to a boil, add sugar snap peas and cook for about a minute or until crisp tender. Retrieve them from water with a sieve and run under cold water to stop the cooki...

View full recipe at SpringPad


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